This Easy Hearty Crockpot Chicken Enchilada Casserole is packed with tasty chicken, beans, and cheese. It’s made right in your slow cooker, so it’s super simple to whip up!
The best part? You can set it and forget it! I love coming home to a warm, cheesy dish waiting for me. Perfect for those busy days when you just want a yummy dinner with no fuss!
Key Ingredients & Substitutions
Cooked Chicken Breast: Shredded chicken is key for this recipe. You can easily use rotisserie chicken for convenience or leftover chicken. If you’re vegetarian, try using chickpeas or a lentil mix as a protein alternative.
Red Enchilada Sauce: This brings all the flavor! If you’re looking for a healthier option, consider using low-sodium or homemade enchilada sauce. Tomatillo sauce can also work well for a different taste.
Diced Tomatoes with Green Chilies: Rotel is great for its spice. If you’re sensitive to heat, opt for plain diced tomatoes or add a small amount of bell pepper for sweetness.
Black Beans: They add protein and texture. You can substitute with pinto beans or kidney beans; both will complement the flavors nicely.
Corn: Frozen corn works perfectly, but you can also use canned corn. If you want a fresh taste, you can use roasted corn from the grill!
Corn Tortillas: These are great for layering, but you can use flour tortillas if that’s what you have. Just cut them into smaller pieces, and it should work fine.
How Do I Layer the Casserole for the Best Results?
Layering is essential in creating an evenly cooked and flavorful casserole. Here’s how to get it right:
- Start with a layer of torn tortillas at the bottom of the crockpot. This keeps everything together and provides a solid base.
- Add a generous portion of your chicken mixture over the tortillas. Be sure to cover the tortillas completely.
- Repeat this layering process until you run out of ingredients. Make sure the last layer is the chicken mixture for a great topping.
- Always finish with cheese up top to ensure it melts beautifully and creates a delicious crust!
Taking the time to layer properly helps the flavors meld together and ensures a delightful bite every time!
Easy Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded
- 1 (10 oz) can red enchilada sauce
- 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel), drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 6-8 small corn tortillas, torn into pieces
- 2 cups shredded Mexican blend cheese
- 1/2 cup chopped green onions (optional for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious casserole takes about 15 minutes of preparation time. Cooking in the crockpot will take about 3-4 hours on low or 2 hours on high. So, overall, you’re looking at less than 30 minutes of active cooking time and a few hours of waiting for that flavor to develop. Perfect for a busy day!
Step-by-Step Instructions:
1. Mixing the Filling:
In a large bowl, combine the shredded chicken, enchilada sauce, diced tomatoes with chilies, black beans, corn, and half of the shredded cheese. Mix everything together well. This is going to be packed with flavors!
2. Preparing the Crockpot:
Spray the inside of your crockpot with non-stick spray or lightly grease it with oil. This will help prevent sticking, making it easier to serve later.
3. Layering the Casserole:
Start by adding a layer of the torn tortilla pieces at the bottom of the crockpot. This will act as the base. Spoon a portion of the chicken mixture over the tortillas, spreading it out evenly.
4. Repeating the Layers:
Continue layering by repeating the process: add another layer of the torn tortillas followed by the chicken mixture. Keep going until you’ve used all the ingredients, making sure the last layer is the chicken mixture.
5. Adding the Cheese:
Sprinkle the remaining shredded cheese evenly over the top of the casserole. This cheesy layer will melt beautifully!
6. Cooking Time:
Cover the crockpot with the lid and cook on low for 3-4 hours or on high for about 2 hours. You want it to be heated through with the cheese melted and bubbly on top.
7. Final Touches:
Once it’s done cooking, garnish the casserole with chopped green onions if you’d like a little extra flavor and color. It really adds a nice touch!
8. Serve and Enjoy:
Serve it hot and enjoy! This casserole is fantastic on its own, but you might love to add some shredded lettuce and sliced tomatoes or any of your favorite toppings to brighten it up. It’s hearty, satisfying, and absolutely delicious!
With its rich flavors and comforting vibes, this Easy Hearty Crockpot Chicken Enchilada Casserole will quickly become a family favorite!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! However, it’s best to cook the chicken beforehand and shred it before adding it to the casserole. If you’re short on time, you can use pre-cooked rotisserie chicken for convenience!
What If I Don’t Have Corn Tortillas?
No problem! You can substitute with flour tortillas if that’s what you have on hand. Just cut them into pieces and layer them in the same way. Another option could be using tortilla chips for a fun twist!
Can I Make This Recipe Vegetarian?
Absolutely! You can replace the chicken with black beans, chickpeas, or a vegetable like zucchini or bell peppers. Simply add extra beans and veggies in place of the chicken, and you’ll have a delicious vegetarian casserole.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stovetop until heated through. You may want to add a splash of enchilada sauce if it seems dry!
